Belltown Restaurant Tour: Sample Seattle's Best Dining
* Additional fees apply.
All offers for Belltown Restaurant Tour have expired.
The last date listed for Belltown Restaurant Tour was Saturday September 21, 2013 / 4:00pm.
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Home to one of the most stunning vistas in the world, the Skagit Valley Tulip Festival features thousands of acres of brilliantly colorful tulip fields set among the rolling hills of the Pacific Northwest. This unique, eight-hour day tour gives you the chance to get up close and personal with these beautiful flowers, plus explore the nearby town of La Conner, a quaint village that mixes small-town charm and outdoor beauty. This tour, which includes admission into Tulip Town and Roozengaarde Gardens, picks up passengers at the Experience Music Project to begin a comfortable drive north to the floral wonderland. Learn More
Reviews & Ratings
Featured review from Goldstar Member
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We had a great guide, who was very personable and provided us with a little history of the area. As a local, my friend and I enjoyed trying out new places and getting more acquainted with Belltown. In most of the places we visited, the owner, waitstaff person, or bartender talked to us, and that made the visit at the restaurant more interesting. All of that said, I think it was worth the discount price, but not necessarily the full price.
Locations You’ll Visit (subject to change):
Local 360 — Marinated beet salad with fresh chevre
Rob Roy — Craft cocktail and demonstration
Shiro’s — Duo of local sushi
Branzino — Chef’s choice entree paired with glass of wine
The Coterie Room — Dessert with a modern twist
About the Ticket Supplier: Seattle Food Tours LLCMission Statement: To share our knowledge and passion for great food and wine in a way that is both entertaining and educational.
Howdy food fans,
I'm Michael Rogers the principle founder of Seattle Food Tours a company dedicated to the enjoyment of Seattle's culinary culture. I've been living in Seattle for 17 years now and working as an inbound tour operator for over 12 years. Previously I worked in restaurants from Seattle to Miami (literally), along the way I spent an invaluable year in the kitchen as a chef's apprentice in a four star restaurant. My love for food can be traced to my grandmother whose cooking taught me that it is not always about the best ingredients, precision and the latest trends, but more about expressing yourself, and cooking from the heart.